Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium head of green cabbage, shredded or chopped
- 2 large carrots, sliced into rounds
- 2 stalks celery, chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 8 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the Aromatics: Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn the garlic.
- Simmer the Soup: Add the shredded cabbage to the pot and stir it into the aromatic base. Pour in the chicken broth and the canned diced tomatoes (with their juices). Season the mixture with oregano, thyme, red pepper flakes, salt, and pepper. Carefully place the whole chicken breasts into the liquid, ensuring they are fully submerged. Bring the pot to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes.
- Shred and Serve: Once the chicken is cooked through (reaching an internal temperature of 165°F), remove the breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir well. Taste the broth and adjust the seasoning if needed. Ladle the hot soup into bowls and garnish with fresh parsley before serving.
- Cook Time: 50 minutes